Grilled Steak Salad with Corn and Asparagus
Grilled Steak Salad with Corn and Asparagus is a vibrant and satisfying dish that perfectly captures the essence of summer dining. Featuring tender top sirloin steak grilled to perfection, this salad combines fresh greens with charred corn and asparagus for a delightful burst of flavors and textures. Topped with a tangy red apple vinaigrette and shaved Parmesan, it’s a healthy meal option that’s both filling and refreshing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 top sirloin steaks (about 1 ½ lbs)
- 3 ears of corn (husked)
- 1 lb asparagus (trimmed)
- 2–3 Romaine hearts
- 2 cups heirloom or grape tomatoes (halved)
- ½ cup shaved Parmesan cheese
- ½ cup olive oil
- ½ cup red apple vinegar
- ½ cup light brown sugar (or substitute)
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon minced fresh rosemary
- Salt and pepper (to taste)
Instructions
- In a mixing bowl, combine canola oil, red apple vinegar, fresh rosemary, and salt to create the marinade.
- Marinate the steaks for at least 15 minutes.
- Preheat the grill to medium-high heat. Brush corn and asparagus with oil, season, and grill for about 10 minutes.
- Grill the steaks for 5–7 minutes on each side for medium rare; let rest before slicing.
- Assemble the salad on a platter with Romaine, grilled vegetables, tomatoes, sliced steak, and Parmesan.
- Drizzle with red apple vinaigrette made from olive oil, red apple vinegar, brown sugar (or substitute), Dijon mustard, Italian seasoning, minced rosemary, salt, and pepper.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg